Grilled Lamb Salad

150 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 3green onions
• 12 ozboneless leg of lamb, cubed
• 4bamboo skewers
• 6 cupsshredded cabbage
• 2shredded carrots
• 29.6 mlsesame seeds
• 1jicama, julienned (optional)
• 29.6 mlsugar
• 29.6 mlrice vinegar
• 44.4 mllow-sodium soy sauce
• ¼ cupwater
• 14.8 mlvegetable oil

How to cook it

1. Whisk together the sugar, rice vinegar, soy sauce, water, and vegetable oil to create the dressing, then split it into two portions.
2. Place the lamb cubes in a glass container and coat them with one half of the dressing.
3. Cover the dish and let the lamb marinate in the refrigerator for at least two hours.
4. Combine the cabbage, carrots, jicama, green onions, and sesame seeds in a large mixing bowl.
5. Discard the marinade from the lamb.
6. Soak the bamboo skewers in water for 30 minutes, then thread the lamb cubes onto the four skewers.
7. Grill the skewers over high heat for 5 to 6 minutes per side until cooked to your preference.
8. Remove the cooked lamb from the skewers, add it to the vegetable mixture, and toss everything together.
9. Divide the salad among four plates and drizzle the remaining dressing over the top before serving.

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